Mixed Seafood Grill with Lemon Butter

Yield: 4 servings (serving size: about 5 shrimp and about 4 scallops)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 6.4g
  • Saturated fat: 2.5g
  • Protein: 31.7g
  • Carbohydrate: 3.6g
  • Cholesterol: 169mg
  • Iron: 2.4mg
  • Sodium: 441mg
  • Calories from fat: 29%
  • Fiber: 0.1g
  • Calcium: 69mg


  • 3/4 pound unpeeled large shrimp (about 22 to 24)
  • 3/4 pound sea scallops (about 16 to 18)
  • Cooking spray
  • 1 tablespoon butter, melted
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Prepare grill.
  2. Peel and devein shrimp, leaving tails intact. Thread shrimp onto 4 (10-inch) skewers.
  3. Thread scallops onto 3 (10-inch) skewers.
  4. Place shrimp and scallops on grill rack coated with cooking spray. Grill shrimp, uncovered, 2 minutes on each side or until done; grill scallops, uncovered, 3 to 4 minutes on each side or until done.
  5. Remove seafood from skewers, and place in a large bowl. Add butter and remaining ingredients; toss. Serve immediately.
  6. Note: If using wooden skewers, soak them in water for 30 minutes to prevent the wood from burning on the grill.
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